If you’re craving a taste of fall without the guilt, this Paleo Pumpkin Cake has you covered. Made with wholesome ingredients and boasting the comforting flavors of pumpkin and warm spices, it’s the perfect treat for the season. Plus, it’s gluten-free, dairy-free, and refined sugar-free, making it suitable for various dietary preferences.
Paleo Pumpkin Cake Ingredients:
- Eggs: Eggs serve as a binding agent in this recipe. They help hold the cake together and provide structure.
- Pumpkin Puree: Pumpkin puree not only adds a delightful pumpkin flavor but also contributes moisture and natural sweetness to the cake.
- Maple Syrup: Maple syrup is used as a natural sweetener. It offers a rich, deep sweetness with a hint of caramel that complements the pumpkin and spices.
- Coconut Oil: Coconut oil provides moisture to the cake while keeping it dairy-free. It also adds a subtle coconut flavor.
- Dairy-Free Milk: Typically, almond or coconut milk is used in this recipe. They enhance the cake’s texture and moistness without dairy.
- Vanilla Extract: Vanilla extract adds a pleasant, aromatic flavor to the cake.
- Cinnamon: Cinnamon infuses the cake with warm, earthy flavors, a staple in fall-inspired recipes.
- Pumpkin Pie Spice: A blend of spices like nutmeg, cloves, and ginger, this mixture enhances the pumpkin flavor and adds a well-rounded warmth to the cake.
- Apple Cider Vinegar: Apple cider vinegar interacts with the baking soda to create leavening and helps the cake rise while balancing the flavors.
- Baking Soda: Baking soda is a leavening agent, causing the cake to rise and become fluffy.
- Baking Powder: Baking powder adds another layer of leavening to ensure the cake is light and airy.
- Almond Flour: Almond flour serves as the primary dry ingredient in this gluten-free recipe. It provides a tender crumb and a nutty flavor.
- Arrowroot: Arrowroot, often used as a gluten-free thickener, contributes to the cake’s texture, making it light and spongy.
Instructions:
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan to prevent sticking.
- Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil, dairy-free milk, vanilla extract, and apple cider vinegar until well combined.
- Dry Ingredients: In a separate bowl, combine the almond flour, arrowroot, cinnamon, pumpkin pie spice, baking soda, and baking powder.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Bake Time: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Once the cake is done, remove it from the oven and let it cool in the pan for a while. Afterward, slice it into squares and serve. It’s the perfect, guilt-free indulgence for a cozy fall day.
Why You’ll Love This Recipe:
- Healthy Ingredients: This cake is paleo-friendly, meaning it’s made with whole, natural ingredients and is gluten-free, dairy-free, and refined sugar-free. It’s a guilt-free way to enjoy a dessert.
- Flavorful and Comforting: With pumpkin, cinnamon, and warm spices, it captures the essence of fall, making it a delightful treat for the season.
- Simple and Quick: This recipe is easy to prepare, taking about 30 minutes from start to finish. You’ll have a scrumptious cake in no time.
- Dietary-Friendly: Whether you’re following a paleo, gluten-free, or dairy-free diet, this cake fits into many dietary preferences.
FAQ (Frequently Asked Questions):
1. Can I substitute almond flour with another flour?
While almond flour is a primary ingredient, you can experiment with other nut flours like cashew or hazelnut for a unique flavor.
2. Is arrowroot necessary, or can I use a different starch?
Arrowroot is often chosen for its neutral flavor and smooth texture, but tapioca starch can be a suitable substitute.
3. Can I use pumpkin pie filling instead of puree?
It’s best to use pure pumpkin puree, as pie filling has added sugars and spices that may affect the recipe.
4. Can I make this cake vegan by replacing the eggs?
You can try using flax or chia eggs to make this cake vegan. This might slightly alter the texture.
5. How should I store the leftover cake?
Store any remaining cake in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage.
If you make these Paleo Pumpkin Cake , I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.
Paleo Pumpkin Cake
Ingredients
- 3 eggs
- 3/4 cup pumpkin puree
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup dairy free milk
- 2 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 2 tsp apple cider vinegar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 cups almond flour
- 1/2 cup arrow root flour
Instructions
- Preheat and Prepare: Begin by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan to prevent sticking.
- Wet Ingredients: In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, coconut oil, dairy-free milk, vanilla extract, and apple cider vinegar until well combined.
- Dry Ingredients: In a separate bowl, combine the almond flour, arrowroot, cinnamon, pumpkin pie spice, baking soda, and baking powder.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
- Bake Time: Pour the batter into the prepared baking pan, smoothing the top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Once the cake is done, remove it from the oven and let it cool in the pan for a while. Afterward, slice it into squares and serve. It's the perfect, guilt-free indulgence for a cozy fall day.
